Edible oil analytical methods to help monitor for quality and safety
Study represents a first approach to the characterization of wild ivory-white olive trees in Catalonia
The new method is based on analyzing the oil's aromatic fraction
The tool can distinguish between apparently similar oils that present notable differences in quality
Anthracnose, also known as canker, is a disease caused by the fungus species Colletotrichum acutatum
A Virginia Tech research team has discovered that the olive-derived compound oleuropein helps the body secrete more insulin, a central signaling molecule in the body that controls metabolism
Learn how to keep yours fresh and how to best use it to give your food a flavor boost
Study authors recommend the use of two oils on newborn baby skin should be avoided
Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive.
For every gallon of olive oil that's pressed from the ripe fruit, about 38 pounds of olive skins, pulp and pits are left behind. Known as pomace, these leftovers typically have low-value uses. But U.S. Department of Agriculture (USDA) agricultural engineer Rebecca R. Milczarek and her colleagues are working with olive growers and olive-oil processors in California—where most of the nation's commercial olives are grown—to find new, environmentally friendly, and profitable uses for pomace.